Mouth-watering kebabs, scented biryani, and fluffy, cloud-like desserts.
The metropolis in India's north of Lucknow has forever been a haven for gastronomes, with locals and travelers alike swearing by its superb cuisine.
An International Accolade
In a recent announcement, UNESCO recognised it as a Creative City of Gastronomy – placing it on a prestigious group of international urban centers and sparking hopes that it will spotlight Lucknow's exceptional food. With this designation, it joins a worldwide network of more than four hundred metropolises across more than 100 countries dedicated to promoting "innovation as a catalyst of development that sustains urban life".
The recognition "is a testament to its centuries-old food heritage and vibrant culinary scene," as noted by a representative from Unesco's Regional Office for South Asia.
Lucknow is merely the second Indian city – following Hyderabad, which was picked in 2019 – to find a place in this highly sought-after list of 70 global destinations worldwide.
A Metropolis Shaped by Cuisine
The honor for this historic city comes as no surprise to its locals or avid food lovers. Many echo the opinion that it is "a recognition that was delayed".
With the UNESCO designation, this adored, chaotic, and eclectic city – the capital of India's biggest state – is now in the global gaze for what has always defined its essence: an profound passion for food.
"'What's for dinner, the method of preparation' is a ongoing discussion from morning until going to bed in many homes," notes a local cultural expert. "And you are truly judged by the quality of food that emerges from your kitchen."
A Heritage of Nawabi Cuisine
The City of Nawabs – as it's widely known after its historic opulent Muslim rulers – is famed for its melt-in-the-mouth kebabs and a unique take on biryani that were conceived, perfected, and taken to exquisite levels in their imperial kitchens.
These kitchens of the nobility were hubs of culinary innovations, blending Iranian and native Indian styles to create what became known as the culinary tradition of Awadh.
It was in this era that Lucknow's most famous kebabs were created. As the tale is told that the galouti kebab was invented to cater to an elderly nawab who had lost his teeth. His culinary artists minced the meat with raw papaya, saffron, and a blend of spices and made it so soft that it needed no chewing.
But arguably the most significant contribution of the chefs of Awadh was the slow-cook Dum pukht technique, where food is cooked on a low, leisurely heat, with the container's cover tightly closed with dough.
Beyond Kebabs and Biryani
In addition to the famous kebabs and biryani, the cooks also developed a repertoire of dishes that included kormas (creamy curries), sheermal (saffron-infused flatbread), and shahi tukda (a decadent bread pudding).
However, Lucknow is far more than kebabs and biryani – the region is also a haven for vegetarians.
The local Baniya community's cuisine doesn't just celebrates local ingredients but also gives the city its highly curated Indian desserts, sweets, and unique street food, like chaat – spicy fried snacks.
Iconic Stalls and Historic Shops
Almost on countless corners, there are tiny kiosks and carts – lesser-known treasures that are immensely favored by the locals.
In the central district of Hazratganj, throngs of people start gathering from the crack of dawn at a famous tea stall to get a piping hot cup of spiced tea with milk, served in earthenware cups, along with pillowy soft buns slathered with freshly churned white butter.
For breakfast, one can visit a no-frills joint operating in the old city area of Aminabad. Nearly 150 years after it was established, the place is still in great demand for its hot kachoris (fried bread stuffed with lentils) and jalebis (crispy, syrup-soaked sweets).
Safeguarding a Culinary Heritage
The city also presents remarkable treats of the season, such as makkhan malai, a frothy dessert available in the winter. The technique of making it is intricate and involved. The vendor whisks the milk and then leaves it out at night, allowing the dew to give it its incredible frothy texture.
On cold mornings, street vendors are often seen in historic neighborhoods like Aminabad and Chowk. Many but note that their younger generation are unwilling to master the art.
A renowned chef from Lucknow has frequently stated that the city's profound food legacy positions it among the best of the Indian street food experience. The significant impact from the UNESCO recognition, however, will materialize only if Lucknow can now generate interest about its under-the-radar eateries.
Every dish in Lucknow tells a story – influenced by multi-generational food businesses, from modest street carts to busy restaurants, and guarded family recipes.
The worldwide honor, it is anticipated, will encourage more people globally to learn these tales and visit the city to taste the gastronomic treasures of Lucknow.
